Paris-Brest
An authentic version of this dish would have either prosciutto or pancetta, but American bacon lends a wonderful rich flavor as well. A glass of a rough red wine makes this a super easy dish a late night delight.
Creamy Carbonara
2015-04-07 19:04:22
Serves 4
A delicious hearty and satisfying pasta dish
Nutrition Facts
Serving Size
195g
Servings
4
Amount Per Serving
Calories 679
Calories from Fat 184
% Daily Value *
Total Fat 21g
32%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 182mg
61%
Sodium 977mg
41%
Total Carbohydrates 86g
29%
Dietary Fiber 4g
16%
Sugars 3g
Protein 34g
Vitamin A
13%
Vitamin C
11%
Calcium
7%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 lb. thick-sliced bacon, diced
- 1 lb. linguine
- 3 eggs
- 1/3 cup chopped Italian parsley
- Grated Parmigiano-Reggiano cheese, for garnish
- Freshly ground black pepper
Instructions
- In a small skillet over medium heat, sauté the diced bacon until crisp. Remove with a slotted spoon and drain well on paper towels.
- Bring 4 quarts salted water to a boil in a large pot. Drop in the linguine and stir with a wooden spoon to separate the strands. Let the water return to a boil. Cook until tender, about 8 minutes.
- Meanwhile, beat the eggs thoroughly in a large serving bowl, Have the cooked bacon and the chopped parsley at hand.
- When the pasta is done, drain it immediately in a colander, shaking to remove excess water.
- Pour the drained hot linguine into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs.
- Sprinkle on the bacon dice and chopped parsley, toss again, and serve immediately. Serve with grated cheese and freshly ground pepper.
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